Oranges are flavonoid of the month

Eating oranges and grapefruit may help to reduce the risk of women having a stroke.

Scientists examined a range of compounds called flavonoids which are present in fruits, vegetables, dark chocolate and red wine and are believed to be beneficial to blood vessels.

The team from the University of East Anglia (UEA) found that women who ate high amounts of citrus fruits containing a specific type of flavonoid had a 19 per cent lower risk of suffering blood clot-related (ischemic) stroke than women who consumed the least amounts.

“Studies have shown higher fruit, vegetable and specifically vitamin C intake is associated with reduced stroke risk,” said Dr Aedin Cassidy, professor of nutrition at UEA’s Norwich Medical School and author of the study.

“Flavonoids are thought to provide some of that protection through several mechanisms, including improved blood vessel function and an anti- inflammatory effect.”

Dr Cassidy and her team used 14 years’ worth of data from a study of 69,622 women who reported their food intake every four years.

Those who consumed foods with a sub-group of compounds called flavanones, which are found in oranges and grapefruits, were at a lower risk of a stroke than those women who consumed other sources of flavonoids.